This vegan mapo tofu is here to bring the heat in the best way—bold, saucy, and just the right amount of tingly. Minced mushrooms take over for pork, teaming up with soft tofu to soak up all of the spicy, savory goodness. It’s ready in an hour and destined to be your weeknight go-to when you need something cozy with a comforting kick of heat.
Vegan mapo tofu is the kind of dish that just gets it—silky tofu, a spicy, savory sauce, and a perfectly balanced kick of bold heat and cozy vibes. Traditionally made with pork, this plant-based version swaps in finely minced mushrooms for umami-packed goodness. It’s bold, vibrant, and rooted in the iconic flavors of Sichuan cuisine, but simplified to make it totally doable for home cooks.
It’s one of those meals that feels a little fancy but still fits right into a busy weeknight. Scoop it over some simple rice, add a side of steamed greens, and you’ve got a dinner that’s equal parts comfort food and flavor bomb. Every bite is like a little celebration of spicy, savory magic.
This recipe is inspired by Omnivore’s Cookbook Mapo Tofu recipe, which features the traditional pork-based version of this Sichuan classic. I’ve made it vegan by swapping in mushrooms while staying true to the dish’s bold, spicy, and comforting flavors.
Why You’ll Love This Vegan Mapo Tofu
This vegan mapo tofu brings bold, exciting flavors to your table while still feeling like pure comfort food. It’s silky, savory, and just spicy enough to wake up your taste buds in the best way. And let’s talk about mala—that magical combination of spicy and numbing heat that makes every bite a little adventure. Here’s what makes this dish a standout:
- Bold, Layered Flavors: Sichuan peppercorns and Doubanjiang create a perfect balance of heat and umami, while mushrooms bring a hearty, satisfying depth to every bite.
- Perfect Comfort Food: The silky tofu and rich, savory sauce feel warm and cozy, but with a bold, exciting edge that sets it apart from the usual.
- Meal Prep Magic: This dish reheats beautifully, so you can make it ahead and look forward to flavorful lunches or dinners all week long.
- Big Flavor, Simple Steps: No need to be an expert to nail this recipe. With just a few key ingredients and simple steps, you’ll have restaurant-quality flavors in your own kitchen.
- Customizable Heat Levels: Prefer a mild kick or want to go full throttle on the spice? This recipe lets you adjust the heat to your liking with ease.
Key Ingredients and Substitutions
The magic of this vegan mapo tofu lies in its bold, savory flavors, and that all starts with the right ingredients. Each one brings something special to the table, creating the balance of heat, umami, and comfort that makes this dish unforgettable. Here’s what you need and why it matters:
- Dry Sherry: A splash of sherry adds a subtle sweetness and depth to the dish’s flavor. If you don’t have sherry vegetable broth can work in a pinch, but you can omit it entirely if needed.
- Ginger and Garlic: These aromatics are essential for building the base flavors of the dish. Fresh is best, but in a pinch, jarred garlic and ginger can work. Just don’t skip them—they add warmth and complexity that ties everything together.
- Doubanjiang (Fermented Chili Bean Paste): The backbone of this recipe, doubanjiang is a Sichuan specialty that’s spicy, salty, and offers a deep umami flavor. It’s the ingredient that gives the dish its characteristic punch of flavor. Look for it in Asian markets or online. If you can’t find it, mix black bean paste with a touch of gochujang as a substitute—it’s not identical but will bring similar depth.
- Sichuan Peppercorns: These are non-negotiable if you want authentic mala flavor! They add the signature tongue-tingling, numbing heat that sets Sichuan dishes apart. Find them at Asian markets or online—they’re worth seeking out for this recipe!
- Soft or Medium Firm Tofu: The silky, delicate texture of soft tofu soaks up all the spicy, savory goodness of the sauce. If soft tofu is too delicate to handle, you can use medium tofu, but avoid firm tofu as it won’t give you the same luxurious texture.
- Chili Oil: A drizzle of chili oil ties the whole dish together, adding extra heat and richness. You can use store-bought chili oil or make your own if you’re feeling ambitious—it’s the finishing touch that takes this recipe to the next level.
- Mushrooms: Minced mushrooms take the place of ground pork, adding savory depth and a hearty texture. We like finely diced portobello mushrooms or shiitakes for a good texture contrast and their bold, earthy flavor. Cremini mushrooms are also a great substitute if that’s all you can find.
Master Your Mushroom Dice
How To Make
Making vegan mapo tofu might seem like a project, but it’s easier than you think and it smells amazing! Let’s go over the flavor-building steps that create this comfort food masterpiece. For full recipe instructions, scroll to the end of this post!
- Step 1: Mix your flavor base – In a small bowl, combine sherry, soy sauce, ginger, garlic, scallion whites, and shallots. This mixture builds a savory, aromatic foundation for your dish.
- Step 2: Warm the tofu – Gently heat the tofu in salted water. This helps it hold its shape and soak up the sauce while keeping its silky texture.
- Step 3: Infuse the oil – Toast Sichuan peppercorns in vegetable oil until fragrant and crispy. Strain the oil to remove the peppercorns (save them for garnish!) and pour the infused oil into a large Dutch oven. This step gives the dish its signature mala heat.
- Step 4: Sauté the mushrooms – Cook finely minced mushrooms in the infused oil until golden and caramelized. This step adds a hearty, umami-rich base that takes the place of traditional pork.
- Step 5: Build the sauce – Add Doubanjiang to the mushrooms, then pour in 1/4 cup of hot vegetable broth to deglaze the pot. Stir in the flavor base and let everything meld together.
- Step 6: Braise the tofu – Place the tofu cubes on top of the mushroom mixture. Whisk chili oil into the remaining broth, pour it over the tofu, and simmer gently. Cover and let the tofu absorb all that delicious flavor.
- Step 7: Finish and thicken the sauce – Add a pinch of sugar to balance the flavors, then stir in the cornstarch slurry to thicken the sauce. You’re almost there!
- Step 8: Serve and enjoy – Divide the mapo tofu into bowls, top with scallion greens, crispy reserved peppercorns, and extra chili oil if you like. Pair it with rice or greens for a complete meal.
Want perfectly coated tofu?
How To Serve
This vegan mapo tofu is a multitasking superstar—it’s bold enough to stand alone but also loves a good supporting cast. Here’s how to turn it into the centerpiece of an unforgettable meal:
- Over steamed rice: Classic, simple, and always satisfying. Fluffy rice soaks up the rich, spicy sauce, making every bite a perfect little flavor bomb.
- With quick greens: Add some balance to the spice with sautéed or grilled baby bok choy, fermented vegetables, steamed broccoli, or Chinese greens. It’s a refreshing sidekick that completes the dish.
- As part of a spread: Go all out and pair it with spring rolls, dumplings, or stir-fried noodles for a cozy, family-style dinner that feels like a mini feast.
- Make it your own: Craving extra heat? Drizzle on more chili oil. Want a little crunch? Sprinkle with crispy shallots or extra scallions—your bowl, your rules.
FAQs
Traditional mapo tofu is not vegan, as it’s made with ground pork and sometimes chicken stock. This vegan version swaps the pork for finely minced mushrooms and uses vegetable broth, keeping all the bold, spicy, and umami-packed flavors intact without any animal products.
Absolutely! To tone down the heat, use less chili oil and Doubanjiang, and skip adding extra Sichuan peppercorns at the end. You’ll still get plenty of flavor without the full spice kick.
Yes, it’s even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if needed to loosen the sauce.
If You Love Tofu, Try These Recipes Next!
- Easy Vegan Fire Noodles with Crispy Tofu Recipe
- Deep-Fried Tofu (Crispy Take-Out Style)
- Ultimate Crispy Breaded Tofu
- Chinese 5-Spice Tofu
Have you tried this vegan mapo tofu? We’d love to hear how it turned out! Leave a comment and a star rating below—your feedback not only makes our day but also helps other readers discover and enjoy this recipe.
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Vegan Mapo Tofu
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This vegan mapo tofu is a bold and comforting twist on the Sichuan classic. Silky soft tofu, savory mushrooms, and a rich, spicy sauce come together for a dish that’s equal parts exciting and cozy. Perfect for weeknight dinners or meal prep, this plant-based favorite is full of flavor and so easy to make at home in under an hour!
Ingredients
For the flavor base:
- 3 teaspoons dry sherry
- 2 teaspoons soy sauce
- 1 teaspoon grated ginger
- 2 teaspoons grated garlic
- 2 scallions, chopped (separate white and green parts, use white parts here and reserve green parts for serving)
- 1 tablespoon finely minced shallots
For the rest:
- 2 tablespoons vegetable oil
- 2 teaspoons Sichuan peppercorns
- 2 cups finely diced portobello mushrooms (shiitakes are also great)
- 2 tablespoons Doubanjiang (see notes for sub)
- 1 1/4 cups hot vegetable broth (divided)
- 2, 16-ounce packages soft (medium-firm) tofu, diced into cubes
- 2 teaspoons chili oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch, whisked with 1 tablespoon water in a small bowl
To serve:
- the reserved green parts of the chopped scallions
- reserved crispy peppercorns
- additional chili oil, if desired
- rice & greens (optional)
Instructions
- Prepare the flavor base: Combine the sherry, soy sauce, ginger, garlic, scallions, and shallots in a small bowl. Set aside.
- Warm the tofu: Bring a large pot of salted water to a gentle boil. Turn off the heat, then carefully add the tofu cubes to the hot water. Let them sit while you proceed with the recipe. This will gently heat the tofu and help maintain its structure when added to the dish.
- Infuse the oil: In a small saucepan, warm the vegetable oil over medium-high heat. Add the Sichuan peppercorns and allow them to turn slightly brown and crispy (about 2 minutes). Strain the oil through a fine mesh sieve into a small bowl, reserving the crispy peppercorns. Pour the infused oil into a large Dutch oven and place it on the stove over medium heat.
- Cook the mushrooms: Add the mushrooms to the Dutch oven and cook for 5 to 6 minutes, stirring occasionally, until slightly golden in spots. Add the Doubanjiang and stir to combine.
- Deglaze: Add 1/4 cup of the hot vegetable broth to the pot to deglaze and loosen the mixture.
- Add the flavor base: Stir in the contents of the flavor base, mixing everything together.
- Add the tofu: Carefully drain the tofu cubes and gently place them on top of the mushroom mixture.
- Braise the tofu: Whisk the chili oil into the remaining hot vegetable broth. Pour it over the tofu and bring everything to a gentle simmer. Do not stir or touch the tofu, as it may break apart. Cover the pot, reduce the heat to low, and let it simmer for 10 to 15 minutes. The sauce will reduce, and the tofu will absorb the marinade, developing a soft yet firm texture.
- Finish the sauce: Add the sugar and gently stir with a rubber spatula. Stir in the cornstarch slurry and cook until the sauce thickens. Remove the pot from the heat.
- Grind the peppercorns: Grind the reserved crispy peppercorns in a coffee grinder.
- Serve: Divide the tofu into bowls. Top with the reserved green onions, additional chili oil, and ground peppercorns to taste. Serve as is or over rice or with steamed greens, if desired.
Notes
Storage and Reheating:
- Storage: Allow the mapo tofu to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Gently reheat the dish in a saucepan over medium-low heat until warmed through. Add a splash of vegetable broth or water if the sauce has thickened too much.
Ingredient Substitutions:
- Mushrooms: If you can’t find portobello mushrooms, finely diced shiitake mushrooms are an excellent substitute. They offer a similar umami flavor and meaty but more delicate texture.
- Doubanjiang substitute: If Doubanjiang (fermented broad bean paste) is hard to find, a combination of black bean paste mixed with a small amount of gochujang (Korean red chili paste) can mimic its salty and spicy profile. Adjust the quantities to taste, starting with equal parts and modifying as needed.
- Texture Tip: Use soft tofu for a silky texture, but if you prefer a slightly firmer bite, medium tofu works well too. Avoid firm tofu as it won’t absorb the sauce as well.
- Sichuan Peppercorn Substitution: Sichuan peppercorns are essential for the authentic tingling mala flavor. If unavailable, you can skip them, but note that the dish will lack its signature numbing heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Simmered, Braised
- Cuisine: Chinese
